Chef Challenge: Cook Once, Eat Three Ways

See how two cookbook authors made over the leftovers from three favorite WD recipes

By Brooke Parkhurst and Jamie Briscione

Last year we asked culinary power couple Brooke Parkhurst and James Briscione for a romantic Valentine's Day menu. Not only did they give us swoon-worthy food suggestions for February 14, they became our favorite pair of lovebirds in the kitchen. So, of course we had to ask them back in honor of their new cookbook, Just Married & Cooking. But this time around, the sweethearts have a bigger family, thanks to the addition of an adorable daughter, so we challenged them to a new task: Makeover the leftovers for three popular Woman's Day recipes, much like the 3-in-1 meals they recently blogged about. The result? Inventive ways to re-create big-pot meals days after you make them, ensuring your family never gets tired of eating the same thing two or three times in a row. A win-win-win for you, your dining room table and your pocketbook!

Garlic- and rosemary-scented beef is so deliciousand so versatile. The first night, enjoy it hot and juicy out of the oven with a spoonful of the roasted potatoes and a fresh arugula salad. Buying big (purchasing a 4- or 5-pound roast instead of a 3-pounder) and cooking it rare (instead of medium) ensures that days two and three deliver the best leftovers. Photo: Con Poulos/Woman's Day

Instead of the usual leftover roast beef sandwich topped with ho-hum ingredients like mayonnaise and lettuce, layer yours with blue cheese cream and a pile of last nights slow-roasted tomatoes.

Mix together 8 oz sour cream, 6 oz blue cheese, 1 Tbsp minced chives, 2 tsp lemon juice and a few dashes of hot sauce. Split a kaiser roll, brush inside with butter, and toast under broiler. Spread some of the blue cheese mixture on each side of the toasted bun, then layer on slices of the beef. Top with some of the roasted tomatoes and fresh romaine lettuce.

Ribbons of reheated roast beef pair perfectly with fried potatoes that have a cracklin Parmesan crust. A quick horseradish and green bean sauté brings a little greenand zingto the plate.

Spread 1 cup finely grated Parmesan cheese on a plate. Arrange leftover potatoes skin side up and lightly smash with the heel of your palm to press the potatoes flat, making sure the cheese sticks. Flip the potatoes to coat the other side with cheese. Heat 1/4 inch of olive oil in a nonstick pan over medium-high heat; when the oil is hot, add the potatoes. They should begin to sizzle immediately. Cook the potatoes until golden brown on both sides, then remove from pan and drain on paper towels.

The slow cooker is a wondrous creation and working moms dream machine. The slow and low cooking process allows the meat to simmer in its own juices, ensuring that its tender and moist every time. Big flavors ensue, and can easily be worked into multiple new recipes. Photo: Con Poulos/Woman's Day

Day #2: Pork & Black Bean Quesadillas with Pineapple Salsa

Quesadillas are a fun, hearty way to repurpose the shredded pork and plump black beans. Fresh pineapple salsa adds some brightness to the meal.

Scatter 1/4 cup grated Cheddar and Jack cheeses over the lower half of a large flour tortilla. Add 1/2 cup drained beans and 1/4 cup shredded pork. Top with another 1/4 cup cheese. Cover with the other half of the tortilla and place the folded tortilla in a lightly oiled pan over medium-high heat. Cook until golden brown on both sides. Slice into quarters, placing two on a plate and spooning pineapple salsa over before serving.

Day #3: Creamy Black Bean Soup with "Cuban" Grilled Cheese

Creamy black bean soup on the third day is thrifty and downright inspired. Make it hearty by serving with a Cuban-style sandwich.

Chop 4 slices of thick-cut bacon (or 6 slices of regular bacon) and brown in a medium saucepan. When the bacon is crisp, use a slotted spoon to remove from pan and drain on paper towels. In the bacon fat that is left in the pan, add 2 cups chopped yellow onion and cook until tender. Add 4 chopped garlic cloves and cook 1 minute more. Stir 2 cups of the black beans and their liquid plus 1 cup chicken broth into the pan. Bring the mixture to a simmer and cook 5 minutes more. Transfer to a blender, add 1/2 cup sour cream and purée until smooth.

Cut a hoagie roll in half and spread Dijon mustard on the bottom piece of bread, then layer on two slices of provolone cheese, a slice of deli ham and pieces of the leftover pork shoulder. Top the meat with two more slices of provolone and the other half of the bread. Melt 2 Tbsp butter in a skillet over medium heat. When the butter begins to sizzle, place the sandwich in the pan and press lightly with the back of a spatula. When the bottom is well browned, flip the sandwich and press again to brown the other side.

Any recipe with this many dark greens deserves several days on the family menu. Aside from being creamy, cheesy comfort food, this baked pasta made with a quick-and-easy béchamel sauce reheats well and looks pretty on the plate every time. Photo: Lisa Hubbard/Woman's Day

Slide a square of baked pasta under the broiler and top it with a fried egg for a yummy, protein-packed meal.

Toss fresh bread crumbs with melted butter, chopped fresh parsley, salt and pepper. Slice leftover pasta into squares, place in an ovenproof dish and top with the bread crumbs. Bake at 425˚F until the bread crumbs are crisp. Place the hot pasta on plates. Melt 2 Tbsp butter in a nonstick sauté pan. When the butter begins to sizzle, crack eggs into the pan and cook until the whites are set. Season eggs with salt and pepper, and place on top of pasta squares.

Day #3: Asparagus and Pasta Salad with Pesto

For a lighter, room-temp option, toss the pasta with an easy homemade pesto and the seasons star producetender, young asparagus.

Combine 1 cup packed basil leaves, 1 chopped garlic clove, 3 Tbsp grated Parmesan cheese and 3/4 cup olive oil in a food processor and blend until smooth but not a paste (it should still have some texture). Add 1/2 cup pesto to 3 cups leftover pasta and toss well to coat. Bring a pot of salted water to a boil. Drop 1 bunch trimmed fresh asparagus spears into the water and cook until tender. Remove from water and cut into pieces. Place the asparagus and pasta on top of a small pile of arugula and finish with shavings of Parmesan cheese.

Just Married & Cooking is available at most bookstores and Amazon.com.

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